Imperial Rolls with Shrimp

Yield:
8 rolls
Level:
Easy
Ingredients
  • 8 shrimp, shelled and deveined
  • FOR MARINADE:
  • 1/2 cup fish sauce
  • 2 tablespoons soy sauce
  • 1 heaping teaspoon sambal
  • 1 tablespoon lime juice
  • 1 tablespoon sugar
  • 1/4 cup water
  • 1/4 cup chopped mint
  • FOR ROLLS:
  • 8 rice paper rolls
  • 8 carrot batons
  • 8 cucumber batons
  • 8 scallion batons
  • 16 mint leaves
  • Peanut sauce for dipping (store bought)
Directions
  • Poach shrimp and slice in half lengthwise. In a bowl, combine marinade ingredients, stirring until sugar is dissolved. Add shrimp to the marinade and let sit for a few hours, chilled.

  • To assemble the rolls, place rice paper wrappers in a bowl of warm water for 2 to 3 minutes until they are soft. Lay out hydrated wrappers on a damp paper towel. In the center of the wrapper, place 1 each of carrot, cucumber, and scallion. Add 2 pieces of shrimp and 2 mint leaves. Fold in sides of the wrapper. Roll wrapper. Serve with peanut dipping sauce.


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